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Recipes I've Shared:

Tofu clam chowder (non-dairy)

Although this recipe calls for butter, you can substitute it with olive or canola oil to get a truly dairy free soup. The tofu has minimal flavor, and adds a creamy texture.

Roasted beets and sauteed beet greens

Improvise with other available (clean out your fridge) veggies. Serve with a whole grain of some sort, and add a dollop of whole-fat greek yogurt.

Plain hummus

Use this plain hummus as a base for experimenting with flavored hummus! Or just eat as-is.

Lowfat sauteed eggplant

Save the oil until the end of the cooking, and use less!

Pecan-walnut banana muffins

ooey-gooey bananas folded into yummy banana bread

Borsht

This Armenian/Russian Borsht recipe is very filling and very low-calorie. Top with 0% fat greek yogurt and a little dill weed or spice of your choice.

Chili with beans

Standard chili base with tomatoes and kidney beans

Vegetarian Chili

This recipe is just the base: you can sub beer for the water if you want more flavor (I recommend a dark brown beer), or use textured vegetable protein instead of bulgar wheat. Corn can be added, also.

Bulgar Wheat Cranberry Stuffing

My sister and I have finally discovered the perfect substitute for ground beef or sausage in holiday stuffing. The bulgar wheat has the right texture and protein.

Lentil Loaf with nuts and spinach

Even more heavenly than it sounds, great for sandwiches or a meatloaf substitute.



Recipe Collections I've Shared: